Basting Meat with Salmuera in Argentine Cooking
When we talk about Argentine cooking on this blog, we often make the point that there isn’t a lot of seasoning in play in many of the recipes we share.
Often, the only spice at work in these dishes is the most basic and essential one there is: salt.
Today, we’re going to look at a new element of Argentine cooking called salmuera. Salmuera simply means “brine,” or a highly-concentrated solution of salt in water. Unlike regular salt, this brine won’t toughen your meats.
Tips for Grilling Fish on Your Gaucho Grill
Compared to sausage, steaks and chicken, fish can seem like a minor league player trying to compete against a team of all-stars.
And yes, flounder cooked in a pan in your kitchen is no match for a nice thick steak at a backyard barbecue. But put fish on your Gaucho Grill, and all bets are off. Grilling brings out the best in fish. Here are a few tips to get started.
Tips for Asado Grilling Over Wood Embers
We got our company’s name from the gauchos, rough-and-tumble Argentinian cattlemen who cooked their meat on makeshift grills. And while we weren’t on hand for those long-ago Latin barbecue celebrations, we’d say it’s a safe bet the gauchos didn’t head out to Home Depot to buy charcoal. They cooked over wood.
They had the right idea. Wood smoke gives your food an amazing flavor, but it’s also something of a challenge, writes Oliver Schwaner-Albright in The New York Times.
“Grilling over a wood fire is as much a sport as an art — it’s more instinctive than cooking with a gas grill, more nuanced than cooking with charcoal, and more athletic than both.”
If you think this is something you’re ready to tackle, here are some rules to follow for your next Latin barbecue: